Smoked Beef à la Béchamel

Ingredients

• 1 ounce butter
• ½ tablespoonful flour
• 1 cup of milk
• 1 gill of mushroom liquor
• ½ teaspoonful white pepper
• 6 whole peppers
• ½ pound smoked beef
• 4 slices of buttered toast

Method

1. 1

   Melt butter in a saucepan, add flour, cook and stir for 3 minutes.

2. 2

   Add milk, bouquet, mushroom liquor, and spices, cook for 6 minutes, then strain.

3. 3

   Cook smoked beef in boiling water for 2 minutes, drain and chop fine.

4. 4

   Add beef to sauce, cook briefly, pour over toast, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 179. The excerpt below is the record exactly as published.

Smoked Beef ft la BSchameL— Melt 1 ounce butter in a saucepan, add ys tablespoonful flour, cook and stir 3 minutes ; add 1 cup of milk, a small bouquet, 1 gill of mushroom liquor, y^ tea- spoonful white pepper, 6 whole peppers, cook 6 minutes; then strain into a clean saucepan. Place y^ pound smoked beef in a saucepan, cover with boiling water, let it cook 2 minutes; then drain and chop fine ; add the beef to the sauce, cook for a few minutes ; then pour over 4 slices of buttered toast

Cook this with the app: pantry check, scaling, and the assistant.